Dough and bread made from high- and low-protein flours by vacuum mixing: Part 1: Gluten network formation |
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| Institution: | 1. Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore;2. National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu 215123, People’s Republic of China;1. Department of Food Science, National Chiayi University, Chiayi, Taiwan;2. Superwell Biotechnology Corporation, Taichung, Taiwan;1. School of Tea and Food Science, Anhui Agricultural University, No. 130 West Changjiang Road, Hefei, Anhui 230036, China;2. Wheat Marketing Center, Inc., 1200 NW Naito Parkway, Suite 230, Portland, OR 97209, USA;3. Chopin Technologies, Villeneuve-la-Garenne Cedex 92396, France;1. Department of Food Technology, Alexander Technological Educational Institute of Thessaloniki (ATEITh), P.O. Box 141, GR-57400, Thessaloniki, Greece;2. Hellenic Agricultural Organization – Demeter – Cereal Institute, P.O. Box 60411, GR-57001, Thessaloniki, Greece;1. Department of Plant Science, North Dakota State University, Fargo, ND, USA;2. USDA-ARS, Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Laboratory, Fargo, ND, USA;1. University of Novi Sad, Institute of Food Technology, Bulevar Cara Lazara 1, Novi Sad, Serbia;2. Harbin University of Commerce, Key Laboratory of Food Science and Engineering, No. 36, College of Food Engineering, No. 138, Tongda Street, Daoli District, Harbin, Heilongjiang Province, 150076, China;1. ONIRIS, BP 82225, 44322 Nantes, France;2. LUNAM, Université Nantes Angers Le Mans, UMR 6144 GEPEA CNRS, 44307 Nantes, France;3. IICPT, MOFPI, Pudukkottai Road, Thanjavur, Tamil Nadu 613005, India;4. VMI, Montaigu, France |
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| Abstract: | The effects of reduced headspace pressure on the development of gluten network in doughs made from both high-protein flour (HPF) and low-protein flour (LPF) were investigated. The effect of vacuum mixing was found to be dependent on both flour-type and mixing-time. A significant increase in dough extensibility was observed when the HPF dough was mixed under moderate vacuum of ?0.04 MPa for 3 min as compared to the one mixed under atmospheric pressure for the same duration. This was attributed to the formation of a more extensive gluten network associated with an increased disulphide bond density and a significantly higher β-sheet to β-turn ratio. On the other hand, over-mixing was observed in the LPF dough that was mixed for 5 min under atmospheric pressure. Applying moderate vacuum of ?0.04 MPa allowed the LPF dough to withstand longer mixing time, as indicated by its increased disulphide bond density and biaxial extensibility compared to the control dough mixed under atmospheric pressure. Results of this study suggest the potential of applying vacuum to reduce the mixing time required for high protein flour and to prevent the over-mixing of low protein flour. |
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| Keywords: | Vacuum mixing Gluten network Disulphide bond Microstructure |
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